Strawberry lemonade cheesecake bars. Well, well, doesn’t that just scream Summer!
We’re off camping this weekend and you know my rule: Must eat as much as possible in 48 hours. Lucky for me and my summer clothes we’re going with both our parents so we’ll get to share. Dibs on the chips and dip though.
My coworkers and I were discussing today just how great camping really is. Mainly we were loving the fact that wearing pajamas around the campsite is totally acceptable. I don’t ever do that in an all inclusive or even around a hotel complex. Camping crowds are totally my speed.
These cheesecake bars are flavored with lemon juice and zest so they’re extra lemony then swirled with sweet strawberries. Perfectly summery, portable and shareable!
- 1½ cup graham crumbs
- 2 tbsp sugar
- ⅓ cup melted butter
- 2 - 8 oz. blocks of cream cheese, softened
- ¾ cup granulated sugar
- 1 tbsp. flour
- 2 eggs
- 2 small lemons, juiced and zested
- ½ cup drained sweetened sliced strawberries
- Preheat the oven to 325 degrees and line an 8 inch baking pan with foil. Coat the foil lightly with cooking spray.
- In a bowl combine the graham crumbs and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
- Meanwhile place the cream cheese, sugar and flour in a large bowl and beat until light and fluffy.
- Stir in the eggs until well combined. Add the lemon juice and zest and stir.
- Prepare the strawberries by blending them until smooth.
- Pour the cheesecake batter evenly over the baked crust. Drop spoonfuls of the strawberries over the top and lightly swirl with a knife.
- Bake for 40 minutes.
- Cool on a rack and then place in the fridge overnight.
- Store in the fridge.
You could also use fresh strawberries blended with a tablespoon of sugar.